Prep the porcini → If using dried, soak them in 300 ml hot water for 15 min. Strain and save the soaking liquid (it’s liquid gold!). Chop mushrooms.
Sauté base → In a wide pan, heat olive oil + half the butter. Add onion (and garlic if using) and cook gently until soft.

Add mushrooms → Stir in porcini, cook 3–4 min, then add rice. Toast rice until edges look translucent.
Deglaze → Pour in white wine, stir until absorbed.

Cook risotto → Add stock one ladle at a time (including the reserved porcini liquid), stirring constantly. Wait for each ladleful to absorb before adding the next. This takes about 18–20 min.

Finish → When rice is creamy but al dente, stir in remaining butter and Parmesan. Season with salt + pepper. Rest 2 min before serving.
Garnish → Sprinkle parsley, maybe a drizzle of truffle oil if you’re feeling bougie.